| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6397982 | Food Research International | 2013 | 7 Pages |
Abstract
⺠The consumption of fermented dairy products is limited by some population groups. ⺠There is a growing interest in developing non-dairy probiotic products. ⺠Vegetables, fruit and cereal are suitable food matrices for probiotic bacteria. ⺠Fruits and vegetables have nutrients which promote the growth of probiotic cultures. ⺠Non-dairy probiotic foods are summarized.
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Authors
Eliane M. Furtado Martins, Afonso Mota Ramos, Ellen Silva Lago Vanzela, Paulo César Stringheta, Cláudia Lúcia de Oliveira Pinto, José Manoel Martins,